FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ

Year 2022, , 296 - 309, 25.02.2022

Zehra Günel

https://doi.org/10.15237/gida.GD21151

Abstract

Bu çalışmanın amacı farklı kavurma yöntemleri (mikrodalga, mikrodalga-sıcak hava kombinasyonu, sıcak hava) ile kavrulan leblebi örneklerinde furan, furfural, 5-hidroksimetilfurfural (HMF) ve akrilamid gibi ısıl işlem kontaminantlarının oluşumunu incelemektir. Leblebi örneklerinin ısıl işlem kontaminantlarının yanı sıra esmerleşme indeksi (BI), ultraviyole absorbansı (UV-A) ve Hunter L, a ve b renk değerleri de belirlenmiştir. Farklı kavurma yöntemleri leblebi örneklerinin BI, UV-A ve renk değerleri üzerinde istatistiki açıdan önemli (p<0.01) etki gösterirken, artan kavurma sıcaklık ve süresiyle birlikte BI, UV-A ve Hunter a değerleri artış göstermiştir. Çalışmada en yüksek ısıl işlem kontaminantı oluşumu sıcak hava kavurma yönteminde belirlenirken, mikrodalga kavurma yöntemi tüm ısıl işlem kontaminantlarında en düşük sonuçları vermiştir. Örneklerin akrilamid içeriğinin, kavurma işlemi ile artış göstermediği ve tüm örneklerde tayin limiti (LOQ) değerinin altında kaldığı belirlenmiştir.

Keywords

Leblebi, kavurma, furan, furfural, akrilamid, HMF

THE EFFECT OF DIFFERENT ROASTING METHODS ON THE FORMATION OF HEAT-INDUCED CONTAMINANTS IN ROASTED CHICKPEA

Abstract

This study aims to investigate the formation of heat-induced contaminants such as furan, furfural, 5-hydroxymethylfurfural (HMF) and acrylamide in roasted chickpea samples using different roasting methods (microwave, microwave-hot air combination, hot air). In addition to heat-induced contaminants of roasted chickpea samples, browning index (BI), ultraviolet absorbance (UV-A) and Hunter L, a and b color values were also determined. While different roasting methods had a statistically significant (p<0.01) effect on BI, UV-A and color values of roasted chickpea samples, BI, UV-A and Hunter a values increased with increasing roasting temperature and time. In the study, the highest heat-induced contaminant formation was determined in the hot air roasting method, while the microwave roasting method gave the lowest results in all heat-induced contaminants. It was determined that the acrylamide content of the samples did not increase with the roasting process and remained below the limit of quantification (LOQ) value in all samples.

Keywords

Roasted chickpea, roasting, furan, furfural, acrylamide, HMF

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